WO2006035998A1 - Café modifié, méthode de torréfaction d’un grain de café, additif et complément alimentaire semblables au café - Google Patents

Café modifié, méthode de torréfaction d’un grain de café, additif et complément alimentaire semblables au café Download PDF

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Publication number
WO2006035998A1
WO2006035998A1 PCT/JP2005/018394 JP2005018394W WO2006035998A1 WO 2006035998 A1 WO2006035998 A1 WO 2006035998A1 JP 2005018394 W JP2005018394 W JP 2005018394W WO 2006035998 A1 WO2006035998 A1 WO 2006035998A1
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Prior art keywords
coffee
roasted
maillard
product
supplement
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PCT/JP2005/018394
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English (en)
Japanese (ja)
Inventor
Kitaro Oka
Keisuke Kagami
Takafumi Hara
Saho Sugimoto
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Tama-Tlo Corporation
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Application filed by Tama-Tlo Corporation filed Critical Tama-Tlo Corporation
Priority to EP05790121A priority Critical patent/EP1808078A1/fr
Priority to CA002585592A priority patent/CA2585592A1/fr
Priority to US11/664,218 priority patent/US20080227832A1/en
Publication of WO2006035998A1 publication Critical patent/WO2006035998A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/04—Methods of roasting coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/74—Rubiaceae (Madder family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/06—Antihyperlipidemics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics

Definitions

  • the present invention relates to roasting for removing modified coffee and self-modified coffee having an increased content of health promoting ingredients.
  • the present invention also relates to a roasted coffee ingredient and an auxiliary food, which is a koji-promoting ingredient, and more preferably to a coffee-like supplement and a coffee-like auxiliary food.
  • Coffee products have a unique flavor, and are loved as a product to relieve stress and other factors in modern society. On the other hand, there were concerns that large consumption of conventional coffee products would increase the risk of cardiovascular disease (see, for example, J. Nut, 134: 2381-2386 (2004)).
  • decaffeinated coffee (hereinafter simply referred to as “decafue”) has been widely consumed in order to avoid the above-mentioned concerns and caffeine stimulation.
  • the umami and scent components could be lost in the 7 extraction method ⁇ (arbitrary caffeine extraction process, and the decafe product had the disadvantage of poor flavor.
  • Maillard® 3 ⁇ 4 product which is known to be contained in roasted coffee beans in a small amount as an aroma and flavor component, is a melanoidin produced by brewing roasted amino acids and reducing sugars such as gnolecose and fructose. Examples of such a brown substance, which can be obtained by adding water to glucose and alanine and dissolving them, followed by heating with calo, can be exemplified.
  • roasted coffee is known to contain vitamin B 3 (nicotinic acid and nicotinic acid amid), and is effective in vitamin B 3 deficiency (peradara).
  • vitamin B 3 nicotinic acid and nicotinic acid amid
  • the content in coffee has also been studied (for example, Adric. Biol. Chem. 49 (12), 3467-3471, 1985, Nutritional 'and' Toxic. Collodicanore ⁇ Consequence ⁇ Ob ⁇ Food ⁇ Processing (Nutritional and
  • nicotinic acid for raw repeated cultivation of the vitamin B 3 is the action as Ne ⁇ NAD, is the activation of metabolic pathway that produces energy. Nicotinic acid as the above vitamin is marketed as Ichifune Pharmaceutical, and it has been shown to promote lipid metabolism.
  • nicotinic acid approved as a medical drug, is a high-fat female therapeutic drug, and its difficult tree has improved lipid metabolism, especially by increasing blood HD L—C levels and increasing high-fat Jtt and diabetes. (See, for example, Arch. Int. IVled. 2004; 164, 697-705.)
  • the nicotinic acid HD L—C-elevating action is the most powerful of the existing drugs.
  • FIG. 12 is a graph showing the rebound dose of dicotinic acid obtained by oral administration to Wistar Igeno Tensei rats as described later in the Examples section.
  • assipimox (trade name, Italy's Pharmaciane: tM / m phaser developed using nicotinic acid as a model; (for example, Clin. Pharmacol. (See 1980) Vol. 28, Number 6, 790-795.) Used in high-fat Jio S treatment mainly in Europe (not approved in Japan and the US).
  • statin IJ is effective and general in the difficult treatment of patients with high blood total cholesterol.
  • the disadvantage of statin drugs is that they have little effect on raising HD L—C. :
  • the combined use of statin ⁇ IJ and Nicotinic acid increases the level of HD L—C more strongly than when used with warworms. : 143, 514-8, Am. J. Cardiol. 2004: 93, 307-12, Am. ⁇ Cardiol. 2004: 94, 306-11.
  • the method using te * nicotinic acid (Am. Heart J. 2002: 143, 514-8) can be administered for a long time with sputum, and has the effect of generating a rebound phenomenon peculiar to nicotinic acid. Is.
  • Table 1 shows examples of wisteria with cholesterol-lowering effects and transversions that increase HD L—C.
  • nicotinic acid was not sufficient in roasted coffee products other than French and Italian (see, for example, Anal. Sci., 20, 325-328 (2004)).
  • the conventional roasted coffee commercial products are known to contain trace amounts of Maillard HJ ⁇ productivity S as mentioned above, but they contain caffeine, and the original aroma and flavor of coffee It's a minute, but you should avoid drinking too much. It was not possible to obtain a product enriched with dicotinic acid and melard products at the same time with an increased amount of fiJ suitable for diabetes prevention.
  • An object of the present invention is to reduce the amount of caffeine and to provide a coffee product containing nicotinic acid, which is a health promoting ingredient, and a maillard product in an increased ratio. Specifically, an object of the present invention is to provide a modified coffee that prevents diabetes and reduces the risk of cardiovascular disease and a brewing method for obtaining the same.
  • the object of the present invention is to reduce the amount of caffeine relatively, and to provide a coffee-like supplement and ⁇ 3 ⁇ 4auxiliary supplement containing nicotinic acid, which is a health promoting ingredient, and Maillard products in an increased ratio.
  • an object of the present invention is to provide a supplement and a supplementary food that prevents diabetes and suppresses the risk of cardiovascular diseases.
  • the object of the present invention is to enhance the umami and aroma of blended coffee by blending into any coffee (especially any decaf product) as a blending component so that the amount of caffeine is kept relatively low ifi *. It is about improving supplements.
  • a high temperature of 220 ° C is good for making a product containing a large amount of ditinic acid from coffee, but the Maillard product is considered to have a high volatility I 1 life, so a relatively low temperature of less than 20O ° C Although it is considered to be preferred, it was not clear. Therefore, the present inventors conducted various studies on the roasting time, found that the contents of nicotinic acid and melarade product can be increased at the same time, and preferred both compounds suitable for the prevention of diabetes and the like. A modified coffee containing supplements in a proportion was obtained.
  • the present inventors have converted into a component that lowers blood lipids by monthly remuneration when absorbed in the Maillard ® S product force contained in roasted coffee beans. This metabolite prevents the rebound that Nicotin ⁇ has, and reduces blood lipids. I found out that The present invention has been made based on these findings.
  • the product shall contain at least one of the compounds represented by the following formula I Bl, general formula B2 or general formula B3, and any of (1) to (4) Or the modified coffee as described in item 1,
  • R 21 may be an ano group or a hydride group.
  • Coffee beans Roasting of coffee beans, with MS being roasted at 200-230 ° C, 15-25 minutes,
  • Coffee beans roasted coffee beans that are supposed to roast jSf ⁇ S at 180-200 ° C for 25-40 minutes
  • Tilting coffee raw material ⁇ contains ⁇ 300 g of trigonelline in S100g, Koki (7) ⁇ (: L 0)
  • Modified coffee comprising at least two types of roasted coffee beans (d) to (f) below:
  • Coffee raw material ⁇ coffee beans roasted at 190-225 ° C for 7-14 minutes
  • Each roasted coffee bean with an increased content of chlorogenic acid, at least one nicotinic acid compound and at least one maillar as product for a certain amount of caffeine in the roasted coffee beans Modified coffee made by mixing,
  • the chlorgenic acid lactone content is obtained by further mixing roasted coffee beans whose amount is increased with respect to a certain amount of caffeine in the roasted coffee beans. Quality coffee,
  • Rn to R 13 , R 21 to R 24 , and R 31 to R 34 each represent a hydrogen atom or a methyl group.
  • R 21 may be an ano group or a hydride group.
  • R 41 to R 43 , R 51 to R 53 , and R 61 to R 64 each represent a 7-element atom or a methyl group.
  • a coffee-like supplement made of a mixture of at least two types:
  • Coffee raw material ⁇ coffee beans roasted at 200-230 ° C for 15-30 minutes
  • the acid compound is represented by the following general formula A, the supplement described in (3 4), -Formula A
  • X represents water, an amino group or a methoxy group.
  • R 21 may be a ⁇ Roh! ⁇ Hydrate group.
  • Coffee raw material ⁇ coffee beans roasted at 200-230 ° C for 15-30 minutes
  • Kuroguchinoic acid 7 kuton content is a mixture of cultivated coffee beans that have been added to a certain amount of strength fein in roasted coffee beans. 5) Coffee-like supplements as described in paragraph
  • the modified coffee of the present invention is a coffee obtained from roasted coffee beans containing abundant nicotine enemy Maillard ⁇ S product, preferably 3 mg or more (more preferably) of nicotinic acid per 10 g of roasted beans. 4mg or more) and Maillard HJ3 ⁇ 4 product more than 10 ⁇ 3 ⁇ 4 (more preferably 30 mg or more, more preferably 50 mg or more).
  • Each of the supplements and supplements of the present invention is a supplement containing nicotinic acid, Maillard product, and metabolites of Salmon or Maillard product, preferably 3 mg or more (more preferably, 10 mg of Nicotinic acid per 10 g). 4 mg or more) and 30 mg or more (more preferably 50 mg or more) of the Maillard reaction product.
  • the term “coffee-like” includes not only coffee bean-derived supplements and supplements, but also “coffee scents and flavors” by mixing ingredients (including synthetic products).
  • roasting method of the present invention roasted coffee containing a large amount of Nicotine Pimelard ®s products can be obtained.
  • the slow lipid key lowering effect due to the liver metabolite of the Maillard product complements the immediate lowering lipid concentration lowering effect due to nicotinic acid. Therefore, the rebound phenomenon of nicotinic acid can be prevented, a drastic reduction in blood lipid level can be achieved, and HD L—C can be increased. As a result, it is possible to prevent the onset of type 2 diabetes and arteriosclerosis in a long life period by utilizing the conventional practice of drinking coffee.
  • the modified coffee of the present invention can reduce the impact of iJ intake of caffeine in daily life and reduce the risk of increased ifcji, which is said to be enhanced by heavy drinking in conventional coffee. Can reduce the risk of cardiovascular disease and heart disease relatively.
  • the modified coffee of the present invention has a type 2 diabetes prediction of 1 or 2 per day, which is equivalent to 7 to 10 cups of conventional coffee.
  • the supplements and assistance foods of the present invention are rich in nicotinic acid, Maillard 'product and Z or Maillard' product metabolites.
  • the supplement of the present invention includes a supplement made of ingredients derived from a specific roasted coffee bean in foods that are regularly used in lifestyle, for example, the lifestyle of drinking coffee most directly. By utilizing this, it is possible to prevent the onset of type 2 diabetes and arteriosclerosis and reduce the risk of developing cardiovascular disease during a long life. .
  • the supplement of the present invention can be used in daily life by blending a predetermined amount of coffee as a blend component.
  • a predetermined amount of coffee By reducing the effect of caffeine ii J intake, it is possible to increase the risk of increased ifcJE, which is said to be enhanced by excessive drinking in conventional coffee, and the cardiovascular system It can be a blended coffee that can reduce the risk of disease and heart disease and promote health. And it can be used as a blending ingredient with a flavor that is unique to a maillard product! It can also be used to blend with a decaf product to taste the original aroma and flavor of coffee.
  • Type 2 diabetes has a 1-day or non-disturbing prognosis and can correspond to 7 to 10 cups of conventional coffee.
  • the supplement of the present invention prevents the rebound phenomenon of nicotinic acid by supplementing the effect of lowering the lipid concentration in the slow-acting individuals by the liver metabolite of Maillard and the product with the effect of reducing the lipid concentration in the immediate effect by nicotinic acid, It is possible to eliminate the hypotensive decrease in blood lipid level and to increase HD L and C.
  • Figure 1 shows the action of HM74 ligand and the intracellular information pathway in adipocytes.
  • Figure 2 shows a chromatogram of nicotinic acid contained in roasted coffee beans.
  • FIG. 3 is a draft showing the results of measuring the relationship between the amount of nicotinic acid and the roasting time every 10 minutes in the range of 180 to 220 ° C.
  • Figure 4-11 shows the NMR spectrum of coffee water used in the quantitative analysis of Maillard Hii products.
  • Fig. 4-2 is a 3 ⁇ 43 ⁇ 4i "diagram of the coffee spectrum of coffee chlorohonoleum used for quantitative analysis of Maillard products.
  • Fig. 4-3 is a partially enlarged view of the spectrum in Fig. 4-12 in the range of 2.0 to 2.5 ppm.
  • Fig. 4-14 shows the NMR spectrum of the coffee used for quantitative analysis of the Maillard reaction product.
  • Fig. 4-15 is an enlarged view of the part of Fig. 4-14 near 9ppm.
  • Figure 4-16 (a) is a partially enlarged view of the NMR spectrum shown in Figure 4-4 from 2.2 to 3.5 ppm.
  • Fig. 4 (6) (b) is a severe NMR spectrum (2 ⁇ 2–3 ⁇ 5 p pm) obtained by hot extraction of a commercially available roasted coffee made from Brazilian coffee beans.
  • Figure 5-1 shows the change over time in the amount of maillard product produced at roasting 3 ⁇ 4g200 ° C.
  • Figure 5-2 shows the changes over time of caffeine, trigonelline, chlorogenic acid, rataton chlorogenic acid, nicotinic acid, Maillard product, and sucrose at 200 ° C roasting.
  • FIG. 6 is a diagram showing a mouth gram of a rat urine metabolite administered with monomethylpyrazine. ⁇ .
  • FIG. 7 is a diagram showing a kumatomagram of urinary metabolites of rats administered with pyrrole-2-ano ⁇ and hydride.
  • FIG. 8 shows a chromatograph of urinary metabolites of rats administered with 2,5-dimethylvirazine.
  • Fig. 9 shows the blood concentration-time curve of 2,5-dimethylpyrazine and its simplified 5-methylbiazinecarboxylic acid in rat L administered with 2,5-dimethylpyrazine. It is.
  • FIG. 10 is a graph showing a blood lake evacuate fatty acid concentration-time curve of f rats after administration of 5-methylvilazinecarboxylic acid.
  • Figures 11 (a) and 11 (b) are graphs showing the effects of nicotinic acid and pyrazine carbox on lipid metabolism.
  • FIG. 12 is a graph showing the dose-dependent rebound phenomenon with nicotinic acid obtained from the above operation.
  • FIG. 13 is a graph showing the time course of blood lake uric acid when nicotinic acid is used at 10 mg / kg or in combination with fflfS2,5-DMP100 mgkg.
  • the present invention relates to a roasting method for coffee that is widely favored by many people as a favorite product, and a modified coffee obtained from the roasting method. It is extremely preferable to increase the amount of ingredients that are known for their own pharmacological effects.
  • the present invention relates to a supplement containing a component contained in coffee, and it is extremely preferable that medical difficulty can be obtained in a long period of time by adjusting the intake and supplement amount of the supplement. That is.
  • the trigonelline to be converted into nicotinic acid is contained in 300 g or more in 100 g, more preferably, as described above.
  • Trigonelline contains 400mg or more in ifeSIOOg.
  • an Indonesian species, a Bradino single, a Colombian species, and the like can be mentioned, and an Indonesian species or a Bradino is preferable.
  • coffee ⁇ S (Brazilian variety) is roasted at 180-220 ° C, and the nicotine age measured every 10 minutes is converted to the trigonelline content ⁇ H "" It is a figure which shows the result expressed as a ratio (%).
  • Y is 180-230 ° C.
  • the roasting time of coffee beans in the present invention is the time for maximizing the amount of nicotinic acid in the above range of 180 to 230 ° C (2 to 5 mg per 10 g of roasted beans)
  • the preferred roasting time and roasting time are functions inversely proportional to, for example, 20 to 60 minutes in the range of 18 O to 220 ° C, 180 to It is 40-60 minutes in the range of 200 ° C.
  • the proportional maiden in Equation 1 is 1, start roasting at 180 ° C, increase the temperature at a constant temperature, and end roasting at 220 ° C. If roasting takes 0 minutes, the amount of nicotinic acid can be maximized.
  • the amount of dicotinic acid at 1800 ° C. or less is very small, which is not preferable for exhibiting blood lipid lowering action. Also, in this case, it takes a day and a half to take nicotinic acid ⁇ » ⁇ ⁇ ! / ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ .
  • Figure 5-1 shows the change over time in the amount of Maillard HJ ⁇ product produced at 200 ° C roasting, as will be described later in the difficult example section. The amount of Maillard product produced ⁇ 20-30 minutes It will be the largest, and after that, it will be a little bit longer.
  • roasting is 180 ° C-230 ° C, 15-60 minutes, preferably 200 ° C-230 ° C, 15-25 minutes or 180-200 ° (:, 25- 40 minutes, more preferably 200 ° C. to 220 ° C. and 15 to 25 minutes.
  • roasting is preferably 180 ° C-230 ° C, 15-60 minutes, more preferably 200 ° C-230 ° C, 15-25 minutes, More preferably
  • the roasting according to the present invention is preferably dry roasting because the heat is uniformly applied to the coffee beans.
  • the remaining heat time is preferably 5 to 20 minutes, but a small amount of coffee beans (for example, several hundred g ⁇ li), within 5 minutes.
  • Roasted coffee beans according to the present invention have at least one type A compound (nicotinic acid compound). Both contain one type B compound (maillard & product) at a higher concentration than the normal level, but are not limited to the examples below.
  • the roasted coffee beans obtained as described above contain at least one type A compound (nicotine oxidation ⁇ ) and at least one type B compound (Maillard reaction). Product) at a higher concentration than normal.
  • the compound that prevents the onset of type 2 diabetes, etc. is derived from the mash produced in the coffee roasting process or the produced chemical. Specifically, at least one type A compound (nicotinic acid compound) and at least one type B compound (maillard product) contained in the roasted coffee are contained in the roasted coffee. Is at least one type C compound produced in the body by metabolic reaction after drinking coffee, for example, the modified coffee of the present invention. Maillard of roasted coffee ⁇ ; 15 are known as typical examples of Group B compounds, which are components in products.
  • B-1, Class B-2, and B- The power that can be obtained from Group 3 compounds These compounds become C-1 class, C-2 class, and C-3 class compounds having blood lipid lowering action by metabolism, respectively.
  • Preferred among the group B compounds and the group C compounds are the group B-1 compounds and the group C-1 compounds, respectively.
  • Class A compounds (nicotinic acid compounds)
  • the preferred compound from the viewpoint of blood lipid lowering action is nicotinic acid (1a) 25-dimethylvirazine (2c) or pyrrol-2-hydride (3a) in the above formula, more preferably nicotine. Acid (1a) or «2,5-dimethylvirazine (2c).
  • the A-type compound, B-type compound (Maillard S ⁇ product), and Z- or C-type compound (metabolite) contained in the supplement of the present invention are obtained from the roasted coffee beans described above, respectively. It can be produced by any organic synthetic or biochemical method.
  • the modified coffee of the present invention contains at least one nicotinic acid compound and at least one maillard S product
  • the delayed effect of lowering the quality and concentration by the liver metabolites of the Maillard ⁇ product is immediate effect by nicotinic acid. Complements the quality reduction effect.
  • the molar ratio of nicotinic acid: Maillard S product is preferably greater than or equal to Melard Hi ⁇ product 3 with respect to nicotinic acid 1, and more preferably with respect to nicotinic acid 1.
  • the Maillard® product is 5 or more, more preferably 1:10 to: 1: 20.
  • the amount of nicotinic acid can be 100 mg or more and 10 g of roasted roasted beans per minute amount (almost 0) of dicotic acid.
  • the method for grinding roasted coffee beans is not particularly limited, the roughness of the ground beans is not limited, and the extraction method from the beans is not limited.
  • Such ground bean powder may be used as it is as a blending component of blended coffee.
  • the coffee extract is obtained by extracting ground bean powder of roasted coffee beans with any water.
  • it may be extracted from ground bean powder by the Super Linyi Yuki method. From the same viewpoint, you can use the column method, the droplet alternating current distribution extraction method, or any other method.
  • the coffee extract can be used as it is for black coffee after any processing! It can be any coffee with 3 ⁇ 41 ingredients, sugars, fragrances, etc. * 1.
  • the coffee extract can be concentrated to a powder by e.g.
  • An example of such powdered coffee is instant coffee packed in bottles or cans.
  • Coffee powder such as diabetes, which has a preventive effect on coffee taste, can be used for coffee, milk, refreshing water, bread, biscuits and other foods and drinks. In addition, it can be used as ⁇ JP when eating and drinking.
  • the total daily amount of Group A compounds and Group B ⁇ is preferably 50 mg or more, more preferably Although it is 50 to 150 mg, a high content exceeding 150 mg may be used as long as the effect of the invention is not impaired.
  • 1 cup of coffee is about 100-150111 1 and the roasted bean powder necessary for it is 10-20 g, but it may be less or more.
  • the intake amount of the modified coffee of the present invention is preferably 50 to 150 mg per day in the total amount of Group A compound and Group B compound. Compared to 3 g per day (see Arch. Int. Med. 2004; 164, 697-705), which is the clinical maximum dose of nicotinic acid, this is equivalent to 1/60 to 1/20. It can be said that the content is safe. Compared to the daily clinical dose of 50 mg (see Am. Heart J. 2002: 143, 518), the blood concentration of fatty acid is reduced and HDL-C is reliably increased. It can be said that it is the amount to make.
  • the intake of the modified coffee of the present invention is at least 5 mg / day as a nicotinic acid component (mosaic compound), preferably 5 to 15 mg, more preferably 15 to 15 mg unless the effect of the invention is impaired. It may be a high content. Further, the total amount with the compound B is preferably 50 mg or more, and more preferably 50 to 150 mg. However, as long as the effect of the present invention is not impaired, the content may be higher than 150 mg.
  • a nicotinic acid component mosaic compound
  • the amount of maillard ⁇ product amount in terms of molar ratio is the standard amount of power chain.
  • the modified coffee of the present invention can be 2 times or more, and preferably 3 to 5 times or more.
  • the modified coffee of the present invention is taken daily for a long time, the risk of cardiovascular disease can be suppressed and the onset of diabetes can be prevented.
  • the standard amount of caffeine is 90 to 15 Omg in 10 g of roasted coffee beans.
  • the constant amount of caffeine referred to in the present specification and claims is a standard amount of caffeine in roasted coffee beans, and 90 to 0 in 10 g of roasted coffee beans. The value is in the range of 1 5 O mg.
  • B-type compound ⁇ zk soluble but strong and volatile, so it can be simply dissolved after those steps when the coffee extract is concentrated or dried.
  • ff! T self-tetramethylpyrazine (2 f) is marquis-tolerant in water, so it can be dissolved as a salt such as phosphorus.
  • Class C compounds are water-soluble, but they have weak volatility, so they can be simply dissolved according to class B compounds.
  • ftft self A to C compounds are added to any solid food (bread, biscuits, etc.) or solid food when the supplement of the present invention is produced or skipped.
  • the supplement of the present invention is a mixture of only A to C compounds alone or in combination. Tetsuyore. This 3 ⁇ 4 ⁇ is preferable to devise measures such as preventing moisture absorption and using a soothing agent in the container and the detention method.
  • Maillard 'product's liver metabolite has a delayed effect of lowering umami concentration, but nicotinic acid has immediate effect
  • the supplement of the present invention contains a destruction of at least one nicotinic oxidation ⁇ ) and at least one Maillard S ⁇ product. Therefore, it is encouraging to use roasted coffee beans as a supplementary ingredient.
  • the supplemental food of the present invention contains the yarn Jj3 ⁇ 4 product, and the content molar ratio of nicotinic acid: Maillard HJ3 ⁇ 4 soup is more than 3 Maillard products to nicotinic acid 1 and more preferably Maillard to nicotinic acid 1 ⁇ Product 5 or more, more preferably 1:10 to 1:20. Further, depending on the roasting conditions of the raw roasted beans, nicotinic acid can be made into a small amount (nearly 0) of Maillard ⁇ product 100 mg + roasted beans 10 g.
  • ground bean powder may be used as a supplement of the present invention as it is, may be used as a blend component of blended coffee, or may be used as a supplementary food of the present invention.
  • a powder prepared by spray drying or the like may be used as the supplement of the present invention, or a food supplemented with the powder may be used as the supplement food of the present invention.
  • Self coffee extract may be used as a supplement of the present invention, and food supplemented with it may be used as a supplement of the present invention.
  • Maillard S ⁇ product in order to improve the recovery rate of Maillard S ⁇ product, it may be extracted from bean powder by the super-imparting method. From the same point of view, column concentrating method, droplet alternating current partitioning extraction method Arbitrary method ife may be used. .
  • the supplement of the present invention has coffee, milk, and refreshing effects that prevent coffee-like diabetes.
  • Drinking water, bread, biscuits can be added to the food!
  • the supplement of the present invention may be used as a drum
  • the supplement of the e-month can be added to sugar and other sweeteners that many people usually add to coffee, cream and other sweeteners, and the powder itself can be added with worms. it can.
  • the coffee to be added may be black coffee or any kind with U, ingredients, potatoes, fragrances, etc., concentrated coffee extract and powdered coffee. Or it can be instant coffee in a bottle or can.
  • the supplement of the present invention may be added in the production process of these coffees, or can be used by adding it appropriately at the time of measurement. Appropriately supplementing when eating and drinking is also preferable from the viewpoint of adjusting the incense generated when extracting coffee beans with hot straw with the supplement of the present invention. Furthermore, it is also preferable to add to refreshing subjects other than coffee and drinks as quasi drugs.
  • the total amount of Class A compound, Class B compound, and Z or Class C compound when drinking a cup of coffee is 50. ⁇ 100 mg (preferably rubbed. Specifically, it is preferable to contain 5 mg or more of nicotinic acid and 5 O mg or more of Maillard product per cup of coffee.
  • the amount of the Maillard precious product is more than three times the amount of nicotinic acid in order to prevent the rebound phenomenon of nicotinic acid by the Maillard S product reward as described later in the Examples section. It is. As a result, it is possible to reduce the farming level of blood lipids.
  • the amount of nicotinic acid compound that is deficient in 5 mg, and the amount that is deficient in 50 mg for Maillard Si ⁇ product is
  • the supplement of the present invention containing the mellar Si ⁇ product can be supplemented as a blend component.
  • only pyrazine carboxylic acid can be selected from C compounds and added as a supplement containing 25 mg of pyrazine carboxylic acid.
  • the intake of the supplement of the present invention is preferably 30 mg to 150 mg per day in terms of the total of Group A compounds, Group B compounds, and Group Z or C compounds.
  • nicotinic acid 3 g per day
  • it is equivalent to 1/100 to 1/20 It can be said that the content is sufficiently safe.
  • Compared to the daily clinical dose of 50 mg see Am. Heart J. 2002: 143, 514-8), 1.7 minutes :! It is ⁇ 3 times, and it can be said that this is the amount that lowers the concentration of lactic acid in the lake and increases HDL-C reliably.
  • the amount of the Maillard reaction product is 0.3 to 0.6 times in molar ratio with respect to the amount of standard white straw power, but the supplement of the present invention can be doubled or more. Or 3 to 5 times or more.
  • the supplement of the present invention is added to a quantity of coffee that does not increase the risk of cardiovascular disease (for example, 400 to 80 O mL per day), for example, as a blend component and taken daily for a long time. Can reduce the risk of cardiovascular disease and prevent the onset of diabetes.
  • the modified coffee or the component in the supplement will prevent the onset of diabetes.
  • Nicotenic acid preferably
  • FIG. 1 shows the molecular mechanism of blood lipid lowering action in the present invention, which uses nicotine fusion protein HM74 as a strict condition.
  • nicotinic acid (a growth compound) and the hepatic metabolite of the Maillard reaction product (edited C) are the membranes of the fat cells that make up the fat tissue. It binds to the receptor HM74 (some are ⁇ ).
  • the self-C compound is a ligand that binds to the HM74 receptor to a greater or lesser extent regardless of C1-C3. .
  • Ligand-bound HM74 activates the G protein, followed by: ⁇ -denyl cyclase Inactivates (Ac). This suppresses biosynthesis of cAMP and PKA and inhibits phosphorylation of hormone-active lipase. Eventually, the water content S of the middle and lower fats decreases, and as a result, the lake reeds and triglycerides released into the blood from the moony fat thread reduce. Not shown in Fig. 1 Individuals have improved H3 ⁇ 4 lipid metabolism throughout the body.
  • Henbi A compound that binds to the HM74 receptor increases blood HD L—C concentration when used in combination with statin ⁇ lj as an effect not seen in statins. J.2002: 143, 514-8, Am. J. Cardiol.2004: 93, 307-12, Am. J. Cardiol.2004: 94, 306-11 etc.).
  • the modified coffee or supplement of the present invention By ingesting the modified coffee or supplement of the present invention containing a large amount of HM74 receptor ligand, these healthy persons can promote health. If a person taking this drug: ⁇ , I takes the modified coffee or supplement of the present invention, the effect of increasing H′D L—C is strongly expressed. In addition, even if a healthy person has no IJ IJ, if he / she manages the health such as restricting intake of a large amount of cholesterol, the modified coffee or supplement of the present invention can be used. When ingested, HD L—C increases. In other words, when a healthy person takes the modified coffee or supplement of the present invention, the same health promotion effect as that of a two-drug combination therapy in a high fat Jtt patient can be achieved.
  • the present invention is used for such applications, and if the daily intake as nicotinic acid is 50 mg or more, in addition to the therapeutic effect of the combined drug, there is a synergistic effect of increasing HD L-C. Will be obtained. Furthermore, since the number of times you make coffee! ⁇ Varies from person to person, to make HM 7 4 combined bandits 4 per day a certain amount, rather than using coffee made with ingredients added in advance. It is more effective to add the supplement of the present invention during coffee.
  • a roasting time difference blend coffee as another modified coffee of the present invention will be described.
  • a supplement or supplement obtained by blending coffee beans with different roasting conditions will be described.
  • Conventional coffee roasting methods are mainly known for shallow roasting, medium roasting and deep roasting. Coffee beans with different ingredients depending on the degree of roasting, or coffee beans with different roasting conditions, even if they are the same, have different contents, each containing active ft ⁇ .
  • Conventional blended coffee is manufactured by mixing and roasting green beans of different varieties, origins, and port of shipment at an appropriate ratio. / Furthermore, blending coffee beans with different roasting conditions has not been done, and according to the 5fe Pruned coffee contains some of those ingredients, but other ingredients are less It was not included.
  • the supplements or supplements obtained by blending the roasting time difference coffee, lend coffee of the present invention, and coffee having different roasting conditions of the present invention have the following (a) to (c) levels that promote health such as diabetes prevention.
  • the supplements or supplements made by blending the roasted time difference blended coffee according to the present invention and the coffee with different roasting conditions according to the present invention can be used for a certain amount of caffeine in the roasted coffee by changing the roasting conditions.
  • the raw beans can be the same or different varieties and origins.
  • the supplement or supplement made by blending coffee beans with different brewing times according to the present invention and coffee beans with different brewing conditions according to the present invention has an optional ratio of both components that disappear by roasting and components that are newly produced by m Therefore, it is possible to contain multiple components at the same time which cannot be obtained by a single roasting!
  • chlorogenic acid can be 30 mg or more
  • nicotinic acid compound can be 3 mg or more
  • Maillard reaction product can be 10 mg or more
  • chlorogenic acid lactone can be 1 mg or more. .
  • the blended coffee with different brewing times of the present invention and coffee beans with different brewing conditions of the present invention must be made by mixing at least two types of roasted coffee beans (d) to (f) below.
  • Coffee beans 1 ⁇ 2S roasted at 180-220 ° C for 1-6 minutes (hereinafter sometimes simply referred to as shallow roast), preferably roasted at 180-210 ° C for 1-5 minutes Roasted coffee beans,
  • Coffee beans roasted at 190-225 ° 0 for 7-14 minutes (hereinafter sometimes simply referred to as medium roasting), preferably «coffee beans roasted at 215-225 ° C for 10-14 minutes, and
  • Coffee beans J ⁇ S roasted at 200-230 ° C for 15-30 minutes (hereinafter sometimes simply referred to as deep roasting), preferably at 220-230 ° C for 20-30 minutes Roasted coffee Under (d) shallow roasting conditions, chlorogenic acid, under (e) medium roasting conditions, chlorogenic acid rataton, and (f) deep roasting ⁇ j cattle with nicotinic acid and Maillard products Each increases for a certain amount of caffeine in roasted coffee beans.
  • the roasted coffee beans of (d) and (f) above are blended, the content of chlorogenic acid, at least one nicotinic acid compound and at least one maillard S ⁇ product, respectively.
  • the amount of caffeine in the beans can be increased, and when the above-mentioned (e) medium roasted coffee beans are blended, the content of chlorogenic acid lactone is also increased in the constant caffeine content in the roasted coffee beans. The amount can be increased with respect to the amount.
  • the supplement or supplement made by blending the roasted time-strengthened coffee of the present invention and the coffee beans of the present invention having different roasting conditions contains multiple components at the same time, and thus exhibits their synergistic effect and interaction. be able to.
  • the glucose absorption inhibitory action of cloutogenate and the insulin enhancement effect of cloutogenate lactone are clearly and sufficiently different from each other in terms of their difficult effects, and their effects are complementary to each other. That is, the suppression of glucose absorption should be sufficient to suppress the slightly elevated blood clot if the increase in insulin resistance occurs at the same time as the increase in the postprandial blood tree is suppressed.
  • the effect of preventing diabetes is synergistically enhanced by the coffee blended with coffee beans with different roasting conditions of the present invention and supplements or supplements made from coffee beans with different roasting conditions.
  • the Maillard product which is the scent of the coffee product, shall be produced at 200 ° C, and then the trigonelline in it will be converted to nicotinic acid: 3 ⁇ 4 ⁇ Roasting time is 40 minutes using Equation 1 It was determined. Roast coffee ⁇ S200g (Brazino P3 ⁇ 4) under these conditions Powdered with a mill for 20 seconds. 10 g of the obtained powder was soaked in 30 ml. Centrifugation was carried out at 3000 rpm for 5 minutes, and 1 ml of the supernatant was & ⁇ on Sep-Pak PlusC (trade name, Watersnet ⁇ 3 ⁇ 4) and eluted with 3 ml of acetonitrile purified 7 (7/93).
  • Figure 2 shows the resulting chromatogram.
  • AU on the vertical axis is P and luminous intensity units.
  • peak P1 indicates nicotinic acid.
  • the UV absorption spectrum indicated by this peak was in perfect agreement with that of the Nicotin vote product.
  • Quantitative analysis using the ft cocoon method with the stone basin as the bottom, the nicotinic acid content in 10g of roasted coffee beans (corresponding to 1 force of roasted coffee beans) was 3.28. mg.
  • This level of coffee was equivalent to the daily requirement of nicotinic acid as a vitamin with no interference.
  • 30 cups are required to reach the daily dose as a hyperlipidemia drug (lower limit is Il4 mg / day), but even a small amount can be expected to have a preventive action as a healthy product.
  • roasting is performed at a temperature between 180 and 20 ° C10. Set for each C The amount of nicotine ⁇ was measured every 10 minutes of roasting time.
  • Fig. 4-12 shows a spectrum obtained by extracting coffee water at night with heavy black mouth form (CDCI 3 ).
  • Fig. 4-3 is the spectrum from 2.0 in Fig. 4-12
  • the approximate content can be predicted by comparing with the methyl group of component force fein, but when calculated using the integral value, 10 g of roasted beans The content was 14 mg.
  • _Bt extracted from coffee beans roasted at 200 ° C for 20 minutes is rich in tea fragrance, no bitterness, almost no sourness. When it was roasted at 200 ° C or higher, or when it was roasted at 200 ° C for 20 minutes or longer, it gradually increased at 20 ° C. On the other hand, when the temperature reached 230 ° C for more than 25 minutes, the candy was burnt and bitter and sour.
  • Figure 4-4 Add 0.5 ml of heavy chloroform to the sample used for the measurement in Fig. 4 and stir for 1 minute in a pressure mixer, and centrifuge at 3000 rpm for 5 minutes to separate the heavy chloroform layer. Then, the NMR spectrum of AL and 500 MHz was again measured in the NMR measuring tube. The integral value of the signal group observed from 2.2 to 2.5 p pm in the obtained spectrum was calculated by comparison with the integral value of the methyl group signal of caffeine.
  • the content of maillard product in 10 g was 52 mg. Comparing this value with the amount of nicotine ⁇ in item ⁇ 3-2>, it corresponds to 15 times. Therefore, brewing this coffee can prevent nicotinic acid rebound. Moreover, even if the nicotine content of this coffee is increased to 5 mg per 10 g as in Section ⁇ 3-2>, the ratio is about 10 times. Therefore, in order to prevent the nicotinic acid rebound phenomenon when brewing this coffee, there is no need to add additional maillard S products.
  • Figure 4-6 (a) is a partially enlarged view of the NMR spectrum shown in Figure 4-4 from 2.2 to 3.5 ppm.
  • Fig. 4 (6) (b) shows the NMR spectrum (2.2 to 3.5 p pm) obtained from hot roast extraction of commercially available roasted coffee made from Brazilian coffee beans. .
  • Sl and S1 ' are as described above, observed from 2.2 to 2.4 p pm.
  • S2, S2 ', .S3, S3' are signoles of two methyl groups of force fein.
  • the ratio of the signal intensity of S 2 or S 3 ⁇ to the signal intensity of S 1 is caffeine versus This corresponds to the molar ratio of the content of Maillard H ⁇ product (molar ratio of methyl groups).
  • Fig. 4-6 (b) for traditional roasted coffee the ratio is about 1: 0.8.
  • FIG. 4 16 (a) of the present invention it is about 1: 3.
  • the cereal coffee of the present invention in Fig. 4 (6) (a) contains a relatively higher amount of Maillard 3 ⁇ 4 product, and the difference is 3. Is double. Power If you drink coffee with a relatively high content of Maillard product in the fein, you will be able to consume a large amount of Maillard product while keeping the intake of strength fein low.
  • the modified coffee or coffee-derived supplement of the present invention reduces the influence of caffeine on the human body, and in comparison with this, it can enhance the preferred effect of nicotinic acid and Maillard J ⁇ product.
  • nicotinic acid and Maillard Hi3 ⁇ 4 product were calculated according to ⁇ 3-2> and ⁇ 3-3>, and were 3.OOmg and 7.8mg, respectively. So, for example, to increase the content of nicotinic acid and Maillard products by 5 mg and 50 mg respectively, add 2 mg and 42.2 mg respectively.
  • the content of the ingredients decreases with time, but there are new ingredients that change.
  • the components to be reduced are trigonelline, chlorogenic acid, and sucrose, and the ingredients to be produced are rataton chlorogenic acid, nicotinic acid, and Maillard reaction products. It shows that sucrose is reduced to less than 1/10 by roasting in the medium roasting 10 separation, and the Maillard reaction stress 3 ⁇ 4
  • the scent was sweet and soft for 3 to 5 minutes after the start of roasting corresponding to light roasting, and the scent of roasting 10 separation corresponding to medium roasting was rich and mellow.
  • ⁇ 3 ⁇ 4 and Maillard RiS product can be used as a modified coffee and a coffee-like supplement or supplement with an increased proportion of a certain amount of caffeine in roasted coffee beans.
  • Monomethylvirazine 7.5 mg (50 mg / kg) dissolved in physiological saline was orally administered to male male rats of # 3 ⁇ 4150 g at 4 weeks of age, and urine was collected for 24 hours. Take 5 ⁇ l of this into an injection-type microsyringe (trade name EXS-ODS, ⁇ ii family ⁇ week), and use a 100 ⁇ solution of acetonitorinole / phosphorous suspension (7/93) prepared to ⁇ 2.0. (The fruit ⁇ is the same as the key self).
  • Figure 6 is a chromatogram of the obtained urinary metabolites. In Fig. 6, peak ⁇ 1 is the administered monomethylpyrazine, and peak ⁇ 2 is the metabolite birazinecarboxylic acid.
  • the urinary recovery rate was «22.8%, about 90% of which was S metabolite. That is, monomethylvirazine, a maillard product contained in coffee, was converted into a C-type compound having a lipid lowering action by liver metabolism.
  • a 4-week-old Wistar male rat with 150 g nuclei was orally administered with 7.5 mg (50 mg / kg) of pyrrole-2-aldehyde dissolved in 3% ⁇ zK, and 24-hour urine was collected. Part 5 of this was taken as a syringe type micro syringe (trade name EXS-ODS, Kusanoshina) and connected to the injector of the HPLC system.
  • the acetonitrile / phosphorus buffer solution (7/93) prepared to ⁇ 2.0 100 1 of the sample was transferred to a HPLC device through a micro-syringe, and the actual condition was the same as that of Satomi In Fig.
  • peak 2 is a chromatogram of the obtained urinary metabolite.
  • peak 1 is administration The metabolite pyrrole-2-carboxylic acid. After administration, no peak of pyrrole-2-ano-hydride (about 20 minutes) was detected. The urinary recovery rate was almost quantitative and was administered but metabolized.
  • the metabolites 5-methylpyrazine-2-carboxylic acid were measured in 24-hour urine from rats dosed with 50 mg / kg 2,5-dimethylvirazine.
  • the t f3 ⁇ 4 and the actual results of the HPLC apparatus are the same as described above.
  • FIG. 8 is a chromatogram of the urinary metabolites of rats administered with the obtained 2,5-dimethylvirazine.
  • PI is 2,5-dimethylvirazine administered
  • P2 is its liver metabolite 5-methylvirazine-2-carboxylic acid.
  • the peak P2 force S of the metabolite was observed.
  • the 2,5 dimethyl virazine which is the Maillard H ⁇ product contained in coffee, is converted into a class C compound with a low lipid action by the monthly publication.
  • FIG. 9 shows the time course of blood concentration obtained by quantification using the calibration curve method, where ⁇ «is for 2,5-dimethylpyrazine, and the drawing is 5-methylbiazine-2-carboxylic acid As is clear from Fig. 9, it was found that the peak of the metabolite was observed after the peak of the administered compound, that is, this delay was delayed (compared to nicotinic acids). Has the effect of lowering blood lipid levels of nicotine To complement the effectiveness effect.
  • FIG. 10 is a graph showing the effect of 5-methylpyrazinecarboxylic acid on the concentration of fatty acid in the lake blood of rats.
  • Nicotinic acid Acibimotta Virazine Carboxylic acid 5 ⁇ Methylvirazine.2 ⁇ Norvononic acid The above four compounds were administered to 5 Wistar basal rats per group. One hour after administration, the mice were decapitated, and the concentrations of blood transglyceric acid (FIG. 11 (a)) and blood triglyceride (FIG. 11 (b)) were measured according to a conventional method. The results are shown in the graphs of Fig. 11 (a) and: L 1 (b).
  • Each dose of nicotinic acid was orally administered to male Wistar rats of # 3 ⁇ 4150 g (control, 5, 10, 20, 50 mg / kg) by the same procedure as described in Section ⁇ 6>, and removed from the tail vein. The time course of blood evacuation fatty acid concentration was measured.
  • FIG. 12 is a graph showing the dose-dependent rebound by nicotinic acid obtained from the above operation.
  • the blood fatty acid concentration in blood 30 minutes after administration is 0.5 mE q / L or less. Suppressed. After that, the time until rebound ⁇ ⁇ force S is recognized depends on the dose! / After 5 hours at 5 mg / lg, 2 hours after 10 mg / kg, 2-3 hours after 20 mg / kg, and 4 hours after 5 O mg / kg. Thus, the expression time of nicotinic rebound sugar is the dose There was a positive correlation between dose and time.
  • Fig. 13 is a graph showing the time course of blood urinary urinary acid in nicotinic acid 10mg / kg warworm or when used in combination with disgusting S2,5-DMP 100mg / kg. In the graph, each point is shown as an average of 6 experiments.
  • the Maillard product in the modified coffee of the present invention is converted into a corresponding product that has a lipid-lowering effect in the product every month. Therefore, when the modified coffee of the present invention is ingested, Without, a rapid blood lipid lowering effect derived from nicotinic acid and a slow-acting blood lipid lowering effect derived from the liver metabolite of the Maillard reaction product are obtained.
  • the modified coffee of the present invention is a coffee product in which the content of the koji-promoting ingredient is increased, and is suitable as a modified coffee that prevents diabetes and reduces the risk of cardiovascular disease by its drinking.
  • the roasting method of the present invention is suitable as a method for obtaining tut self-modified coffee.
  • the supplement and supplementary food of the present invention are supplements and supplementary foods containing a roasted coffee ingredient that is a health promoting ingredient, and prevent diabetes by being dissolved or edible in the coffee. It is suitable for supplements that reduce the risk of cardiovascular disease and as a fine food.
  • the invention has been described with its freshness J3 ⁇ 4, we do not intend to limit our invention to any detail in the description, unless specified otherwise. I think it should be widely horned without violating the spirit and scope of '' This application is based on Japanese Patent Application No. 2004-289202 filed in Japan on September 30, 2004, Japanese Patent Application No. 200546258 filed in Japan on February 22, 2005, and March 25, 2005 Claims priority based on Japanese Patent Application 2005-88882 filed in Japan. Refer to here for the contents of / and discrepancy and incorporate the contents as part of the description of this specification.

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Abstract

La présente invention décrit un café modifié contenant, pour 10 g de grains de café torréfiés, au moins 3 mg d’un dérivé d’acide nicotinique et au moins 10 mg d’un produit de réaction de Maillard. La présente invention décrit en outre un additif alimentaire semblable au café comprenant au moins un dérivé d’acide nicotinique, au moins un produit de réaction de Maillard et/ou au moins un métabolite d’un produit de réaction de Maillard.
PCT/JP2005/018394 2004-09-30 2005-09-28 Café modifié, méthode de torréfaction d’un grain de café, additif et complément alimentaire semblables au café WO2006035998A1 (fr)

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EP05790121A EP1808078A1 (fr) 2004-09-30 2005-09-28 Café modifié, méthode de torréfaction d'un grain de café, additif et complément alimentaire semblable au café
CA002585592A CA2585592A1 (fr) 2004-09-30 2005-09-28 Cafe modifie, methode de torrefaction d'un grain de cafe, additif et complement alimentaire semblables au cafe
US11/664,218 US20080227832A1 (en) 2004-09-30 2005-09-28 Modified Coffee, Method of Roasting Coffee Bean, Coffee-Like Supplement and Auxiliary Food

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JP2004-289202 2004-09-30
JP2004289202 2004-09-30
JP2005-046258 2005-02-22
JP2005046258 2005-02-22
JP2005-088882 2005-03-25
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EP2382868A1 (fr) * 2010-04-30 2011-11-02 Tchibo GmbH Café sain et son procédé de production
MX370090B (es) 2013-02-01 2019-10-25 Centro De Investig En Alimentacion Y Desarrollo A C Un método y un sistema para el tratamiento integral de aguas residuales de una industria del maíz.
WO2016016101A1 (fr) * 2014-08-01 2016-02-04 Illycaffe' Spa Café laurina torréfié, son procédé de préparation, et utilisation pour prévenir le syndrome métabolique
EP3469913A1 (fr) * 2017-10-12 2019-04-17 Wolfgang Zwickenpflug Procédé de production d'acide nicotinique
CN115894241A (zh) * 2022-10-17 2023-04-04 深圳凯联健康生物科技有限公司 咖啡活性酚、组合物及其在制备具有促进肠蠕动作用和/或缓解便秘作用的产品中的应用

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